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Roasted Corn Salad

I first made this recipe last summer. I needed a quick easy appetizer type recipe and this one fit the bill perfectly. It’s a Pioneer Woman recipe so I KNEW it was bound to be AMAZING….and of course it is!

I found the recipe in her beautiful cookbook: Recipes from an Accidental Country Girl. If you don’t own this cookbook go get it! It’s a beautiful cookbook filled with amazing recipes, even if you don’t cook it’s a gorgeous book to look through.

So I will admit that Brian actually made most of this since I don’t run the grill – which is awesome for me. So when I’ve forgotten to make dinner I can let him come home from work and say “Hey Babe, we’re grilling out tonight!” and he loves it. I don’t feel like a bad wife for not having dinner on the table, AND I get dinner mostly made for me – win win!!

“Katies Roasted Corn Salad” by Ree Drummond

Ingredients:

Olive Oil

8 Fresh Corn Ears

1 Red Onion, quartered

2 yellow Squash, halved lengthwise

1 Red Bell Pepper

2 Medium Tomatoes

Dressing Ingredients:

1/2 cup Olive Oil

12 Basil Leaves cut into chiffonade (stack the leaves on top of one another, roll tightly, and slice across thinly)

1 tsp Kosher Salt

2 garlic cloves, chopped finely or smashed.

(I also like to add a dash or two of pepper)

Directions:

1. Heat the grill. Drizzle corn liberally with olive oil.

2. Grill Corn for 5-8 minutes until the corn is beginning to brown

3. Drizzle the onion with olive oil and grill just until it starts to become tender. Do not allow to over cook, as you’ll want the onion to remain somewhat firm.

4. Repeat with halved summer squash and red bell pepper. Allow vegetables to cool slightly after grilling. We used THIS grill basket.

5. Roughly chop the onion, squash and pepper with a sharp knife, scrape the corn kernels from the cob. Dice the tomatoes and add them to the mix.

* I like using THIS TOOL to get the kernels off of the cob, SUPER easy and HERE is a video showing you how it’s done!

6. To make the dressing: in a separate bowl, pour the olive oil and balsamic vinegar and whisk together until combined

7. Finally add the basil, a dash of salt and garlic and whisk together

8. Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine.

9. Serve with Tortilla chips and crackers, or spoon on top of grilled chicken. Delicious!

We like to let this sit and marinate for about 24 hours before serving it.